“VinePair Podcast” host Adam Teeter came across recent survey results revealing that very few people in the industry are familiar with the movers and shakers of the modern cocktail renaissance. This prompted the pod team to question how crucial such historical knowledge is for the new school of somms and bartenders to succeed. Does knowing how classic (and modern classic) cocktails came to fruition actually give bartenders an upper hand when they go to make drinks of their own? Or is knowing why certain cocktails work flavor-wise enough? After all, if someone can make a good Division Bell, does it matter whether or not they know who invented it?
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss whether the current crop of bartenders and sommeliers should know the names and stories of some of their more famous predecessors, or if the only thing that really matters is being able to make the drinks and serve the wine. Tune in for more.
Zach is drinking: 2001 DeLille Cellars Chaleur Blanc
Joanna is drinking: Tito’s Moscow Mule at Bar Raval
Adam is drinking: 2005 Monemvasia “300” White
